Author: Louis SaulnierPublisher: Leon Jaeggi & SonsISBN: 9780950187501Size: 34.80 MBFormat: PDF, KindleView: 5111DownloadRead Online
If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.

Author: Fernand PointPublisher: Duckworth PublishingISBN: 9780715638361Size: 78.93 MBFormat: PDF, MobiView: 6767DownloadRead Online
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy.

Author: Eugenie BrazierPublisher:ISBN: 9781906761844Size: 56.64 MBFormat: PDF, ePubView: 5400DownloadRead Online
A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can ...